This oyster mignonette “salsa” is the perfect accompaniment to fresh oysters. The Merriam Webster dictionary defines a mignonette as: “A sauce of vinegar, pepper, and minced shallots, usually served with oysters.” This mignonette has vinegar, pepper and shallots but it also has some special ingredients that make it unusual and particularly tasty. I call this a mignonette “salsa” because it has less vinegar than a traditional recipe so you taste the shallot and cucumber more.
Perfect to pair with fresh oysters, this mignonette will add tons of flavor and complement the creaminess of the oysters well. Leftovers keep for up to a month in the fridge so you can enjoy the salsa a few times with just one batch. Feel free to use it on other dishes like clams or mussels.
If you are looking for other healthy, blood sugar friendly sauces try this Healthy Copycat Bitchin Sauce, this Dairy Free Romesco Sauce, or this BBQ Sauce.
Why You’ll Love This Oyster Mignonette Salsa
This oyster mignonette salsa is a classic and comes together quickly and easily with just a few ingredients. The long shelf life will allow you to enjoy it several times with just one batch. Serving a mignonette salsa with your oysters will take your meal to the next level of taste.
Ingredients To Make Oyster Salsa
- Shallots – Use fresh shallots, finely minced
- Cucumber – Any kind of cucumber will taste great, peeled, seeded and minced fine.
- Rice vinegar – Make sure to use unseasoned rice vinegar.
- Lemon zest – Use the zest of one whole lemon.
- Allulose – If you prefer a sweeter salsa add a touch of allulose. This is optional.
- Black pepper – Freshly ground black pepper adds the best flavor.
- Sea salt – I like to use sea salt but any kind of salt will work.
Equipment
How To Make Oyster Mignonette Salsa
- Add all of the ingredients to a jar and shake well.
- Store in the refrigerator until you are ready to serve with your fresh oysters.
- This mignonette tastes best made at least 30 minutes before you will serve your oysters to allow the flavors to meld.
Storage
This ‘salsa’ will keep in an airtight jar in the refrigerator for a month.
Pro Tips
Here are a few things you can do to make sure your mignonette works out well every time.
- Let the mixture sit so that the flavors have time to mingle.
- For a smoother salsa place the ingredients in a food processor and process until desired consistency.
- Spice up the salsa and add a touch of a diced jalapeno pepper.
- For an Asian spin, mix in freshly grated ginger and garlic.
FAQs
What is mignonette sauce made of?
Typical mignonette sauce is made with vinegar, minced shallots and some salt and pepper.
What is mignonette sauce used for?
Mignonette sauce is usually served with oysters and raw clams.
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Oyster Mignonette “salsa”
Equipment
Ingredients
- 1/2 cup shallots finely minced
- 1/2 cup cucumber peeled, seeded and minced fine
- 1/2 cup rice vinegar (unseasoned)
- zest of one lemon
- 1/2 tsp allulose (optional)
- 1/8 tsp black pepper
- pinch sea salt
Instructions
- Add all of the ingredients to a jar and shake well.
- Store in the refrigerator until you are ready to serve with your fresh oysters.
- This mignonette tastes best made at least 30 minutes before you will serve your oysters to allow the flavors to meld. It will keep in an airtight jar in the refrigerator for a month.